Mom's Cranberry/Raspberry Gelatin Mold (a.k.a. Jell-O Salad)

GF

It seems like every holiday and family dinner in our family included this special dish - as a matter of fact, it became an assumption that my mother would make it and bring it to family dinners and gatherings.

Is it a side dish? Is it a dessert? You make the call! While I don't know the exact origins of this recipe, I know it was handed to me directly by my mother - so, I'm going to give the credit to her - Thanks Mom! a.k.a. Marian Cabelly

Ingredients

• 6 oz Package Raspberry Gelatin (we prefer Jello Brand)

• 1 can whole Cranberry Sauce

• 1 - 2 Bananas sliced in coins

• 1 Small Can Crushed Pineapple Drained (approximately 1/2 Cup)

• 1/2 Cup Chopped Walnuts

Directions

1. Dissolve raspberry gelatin and cranberry sauce in 2 Cups of boiling water.

2. Stir for approximately 2 minutes until all the gelatin and cranberry sauce is fully dissolved.

3. Put mixture in refrigerator to cool for approximately 50 - 60 minutes until the gelatin cranberry mixture begins to set up. IMPORTANT NOTE: Only cool the jello / cranberry sauce mixture long enough for the it to be able to suspend the additional ingredients (fruit and nuts) so they won’t settle to the bottom of the pan.

4. Gently fold the pineapple, bananas, and walnuts into the gelatin mixture - you want to incorporate all of the ingredients, but not make soup our of the mixture.

5. Spray a bundt pan with Pam cooking spray and pour jello / fruit / nut mixture into he bundt pan.

6. Place the jello back into the refrigerator overnight to set.

7. The next day, remove bundt pan from the refrigerator and float the pan in hot water (be VERY careful) to release jello from the walls of the bundt pan.

8. Place a large plate / platter over the bundt plan and carefully and quickly invert.

9. Slice jello and serve.

Enjoy and As Always - BonAppetIT!!!

The I.T. Gourmet